Hot-smoked salmon and prawn terrine served in a white bowl with toast

Hot-Smoked Salmon and Prawn Terrine

Course: Lunch, Soup and Light Dinners
Prep Time: 10 mins
Total Time: 10 mins
Servings: 4 people
Author: Anna Bloomfield
A fresh, hot-smoked salmon and prawn terrine that can be on the table in minutes – perfect spring food!
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Ingredients

  • 150 g hot smoked salmon
  • 150 g prawns
  • ½ a spring onion (scallion) (very finely chopped)
  • 3 tablespoons crème fraiche
  • 2 tablespoons finely chopped dill
  • 1½ tablespoons finely chopped capers or cornichon
  • 1 tablespoon lemon juice
  • Salt and black pepper (to taste)

Instructions

  • Flake the hot smoked salmon into small pieces. Chop the prawns until medium coarse. Place into a medium sized bowl.
  • Add the spring onion, crème fraiche, dill, capers or cornichon and lemon juice. Stir well and season to taste.
  • Chill until ready to serve.

Nutrition

Calories: 113kcal (6%) | Carbohydrates: 0g | Protein: 16g (32%) | Fat: 4g (6%) | Saturated Fat: 1g (5%) | Cholesterol: 99mg (33%) | Sodium: 382mg (16%) | Potassium: 42mg (1%) | Fiber: 0g | Sugar: 0g | Vitamin A: 205IU (4%) | Vitamin C: 3.3mg (4%) | Calcium: 87mg (9%) | Iron: 1.5mg (8%)
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